|Buttermilk||1 Cup (16 tbs)|
|Flour||3/4 Cup (12 tbs)|
|Unsweetened cocoa powder||2 Tablespoon|
|Butter||2 Tablespoon , melted|
|Cherry filling||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|For cherry riling:|
|Pitted sweet dark cherries||32 Ounce (2 Cans, 16 Ounce Each)|
|Powdered sugar||1 Cup (16 tbs)|
|Almond flavored liqueur||1/2 Cup (8 tbs)|
In a medium bowl, beat eggs slightly.
Beat with a whisk or with electric mixer on low speed until just blended.
Add flour, sugar and cocoa, beating with whisk or with electric mixer on medium speed until smooth.
Beat in melted butter.
Let batter stand about 1/2 hour at room temperature.
If kept longer before cooking, refrigerate.
Stir batter with a spoon.
Cook crepes on upside down crepe griddle or in traditional crepe or omelet pan.
As each crepe is cooked, stack in a covered dish or pan to keep warm and moist.
Prepare Cherry Filling.
Spoon onto warm cooked crepes.
Fold sides over filling, envelope-style.
Spoon sour cream on top.
Sprinkle with grated chocolate.
Cherry Riling: Drain cherries, reserving 1/3 cup juice.
In a medium saucepan, combine powdered sugar and cornstarch.
Stir in liqueur and reserved cherry juice.
Add drained cherries.
Stir constantly over moderate heat until slightly thickened.
Serving size Complete recipe
Calories 3253Calories from Fat 832
% Daily Value*
Total Fat 95 g146.2%
Saturated Fat 52 g260%
Trans Fat 0 g
Sodium 415 mg17.29%
Total Carbohydrates 558 g186%
Dietary Fiber 37 g148%
Sugars 376 g
Protein 51 g102%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet